Food Wine Sleep

The Katarzyna Group are pleased to announce award winning chef Mark Maric has been appointed as Executive Chef for Cloudland after a stellar 24 year career cooking at many prized Australian and U.S restaurants.

Having worked alongside the likes of Jeremiah Tower of Stars Restaurant in San Francisco, Alice Waters of Chez Panisse in Berkeley, California, Victoria Alexander of Sydney’s renowned Bathers’ Pavilion, Murray Williams of The Dining Room in Brisbane, Neil Perry of Sydney’s world-famous Rockpool; and the recipient of several national awards in the National Restaurant and Catering Awards during his time at the Coronation Hotel’s Lure Restaurant; Mark Maric is no stranger to success.

The Sydney Morning Herald has sited Maric as a protégé of Neil Perry – undeniably Australia’s first celebrity chef and truly a visionary in contemporary Australian dining styles.

It was due to the innovation and confidence of Maric’s menu’s at Lure, that enabled the restaurant under his culinary direction take out an unprecedented number of national awards including the 2005 ‘Best New Restaurant’ and ‘Best Seafood Restaurant’ at the National Restaurant and Catering Awards and Best Seafood Restaurant in Queensland in 2006 and 2007.

Given Mark’s expert knowledge of contemporary Australian cuisine combined with his passion for creating menus using the best fresh produce with both restraint and artistry, it is no surprise his menu direction at Cloudland will be as eclectic and alluring as the design of Valley’s brightes urban oasis.

“It is with genuine excitement that I approach the helm at Cloudland,” Mark said. “I believe every facet of your visit to Cloudland -including your dining experience -should be akin to a heavenly, sensory explosion! I am thrilled to be part-creator in that experience with my food."

“My vision for the Cloudland menu is Contemporary Australia with a Modern Asian bend and a firm salute to absolute authenticity in all cuisine styles. Our produce is local and organic where possible, our meats are hormone free and we will only use sustainable seafood."

“I believe in simple food with robust flavours, generosity of spirit and portion sizes and also treating every customer with the ‘love’ of a family member”, Mark said.

According to popular foodie lore, exotic food combination's that are the basis of modern Asian cuisine are possibly the foundation of the national culinary effort in the 21st century, so it is with great anticipation the Katarzyna Group welcomes Mark Maric.